Taco Meatball Ring

[Roxy15]

Taco Meatball Ring:

2 Cups-(8-oz.s) Shredded Cheddar Cheese, Divided

2 T. Water

2-4 T. Taco Seasoning

1/2 lb. Ground Beef

2-(8-oz.s Each) Refrigerated Crescent Rolls

1/2 Medium Head Iceberg Lettuce, Shredded

1 Medium Tomato, Chopped

4 Green Onions, Sliced

1/2 Cup Sliced Ripe Olives

2 Jalapeno Peppers, Sliced

Sour Cream & Salsa

In a large bowl, combine 1 cup cheese, water and Taco Seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375 degrees.

Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.

Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible); repeat.

Bake for 15-20 minutes or until rolls are golden brown.

Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa.